Traditional English Scones | Tea Recipes


Traditional scones aren’t sweet, and they’re never made with chocolate chips or sprinkled with sugar before baking.  Makes 8 to 10 large scones or 12 to 14 smaller ones.

  • 2 cups flour
  • 1/4 cup superfine sugar (or run regular granulated sugar through a food processor to make it fine)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted chilled butter, cut into small pieces
  • 1 egg
  • 1/2 cup heavy cream
  • Optional: currants, raisins, cranberries, almonds, pecans, orange or lemon zest
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a cookie sheet (no need to grease if it’s a Teflon surface)
  3. In the bowl of a food processor, combine flour, sugar, baking powder and salt, and pulse to combine. Add butter and pulse until mixture resembles small 1/2-pea-sized crumbs.
  4. Transfer to a large bowl and add other ingredients like raisins or nuts, or leave plain. (Don’t add zests at this step.)
  5. In a small bowl, whisk together egg and cream and any fruit zest.
  6. Add egg mixture to flour mixture. Using a fork, stir to form large, moist clumps of dough. Press dough together with your hands until dough comes together.
  7. Using a biscuit cutter or your hands, make scones in rounded clumps to your liking, either 2 inches or 4 inches in diameter and 1/2- to 1-inch thick, so it looks like a rounded biscuit. Place on cookie sheet.
  8. Bake until scones are golden, about 25 to 30 minutes.
  9. Cool 15 minutes before serving.

Meredith Sweetpea recommends enjoying these scones with clotted cream, jam (never jelly or preserves), or lemon curd.

— From the Pump Room, Bath, England

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